Effect of Different Vinification Techniques on the Concentration of Volatile Aroma Compounds and Sensory Profile of Malvazija Istarska Wines

The majority of chemical compounds that contribute to varietal aroma originate from grape skin. To investigate the differences between volatile aroma compounds when different maceration conditions are applied, a total of six vinification treatments were carried out on Malvazija istarska (<i>Vi...

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发表在:	Fermentation
Main Authors:	Sanja Radeka, Ena Bestulić, Sara Rossi, Fumica Orbanić, Marijan Bubola, Tomislav Plavša, Igor Lukić, Ana Jeromel
格式:	文件
语言:	英语
出版:	MDPI AG 2023-07-01
主题:	Malvazija istarska wine maceration treatments HS-SPME-GC-MS volatile aroma compounds aroma profile QDA sensory analysis
在线阅读:	https://www.mdpi.com/2311-5637/9/7/676